The New Workforce or GI Diet

The New Workforce: Five Sweeping Trends That Will Shape Your Company's Future

Author: Harriet Hankin

Dramatic trends are already in motion that will force organizations to do some major rethinking about their relationships with their employees. The New Workforce outlines five of these crucial developments, and describes how they will affect critical HR policies and programs in the very near future. The book considers the implications of ever-increasing life (and work-life) expectancy, new household types including same-sex partners and "Mr. Moms," the Baby Boom "Echo," widening diversity, and employee demands for greater emphasis on spirituality and social responsibility in the workplace. The New Workforce addresses such concerns as: How can we deal with the conflicting needs of four generations of employees? What changes must we make in our benefits coverage? Our pay policies? Our management training efforts? Do we need new recruiting and retention strategies? Why should the company care about employees' personal values and beliefs?

Interesting book: Preventing Malpractice or The Social Origins of Health and Well Being

GI Diet: Over 100 Low Glycemic-Index Recipes for Healthy Weight Loss

Author: Antony Worrall Thompson

Americans are gluttons for diet fads. The trouble is, trendy diets--no matter how effective in helping you lose weight--usually fail when it comes to keeping the weight off. And most impose so many restrictions that they make eating a grim duty.

The G.I. Diet Cookbook pursues a much more enjoyable strategy. Its 100-plus recipes, created by British food celebrity Antony Worrall Thompson, emphasize satisfaction, not deprivation. The glycemic index focuses on the benefits of low-G.I. foods from every category, including carbohydrates. Because they're slow to digest, low-G.I. foods make you feel less hungry, allowing you to shed pounds effortlessly. And because the book's dishes are so varied and delicious, maintaining weight loss is easier than ever before.

The G.I. diet is rooted in sound nutritional principles that have long been used by diabetics to control their weight and blood sugar. But Thompson's culinary ingenuity--and his devotion to preparing food that's as tasty as it is healthy--has transformed this formerly "medical" diet into one that everyone will find irresistible.

Library Journal

Noted British chef Thompson, along with Mabel Blades and Jane Suthering, has produced a visually stunning cookbook. While there are approximately 100 recipes presented-a relatively small amount-the full range of culinary options is here, and all focus on the low glycemic index. In the solid introduction to the glycemic-index diet, readers learn about its emphasis on healthy and unhealthy carbohydrates. Recipe sections include breakfast, soups, salads, appetizers/sandwiches, vegetables, fish, meat, and even desserts. Beautiful illustrations accompany about one-third of the recipes; each recipe has a nutritional breakdown, including calories per serving, total fat, saturated fat, sodium, and carbohydrates. The inclusion of a breakdown on fiber would have made the recipes more attractive to other health-conscious readers, but that is a small drawback. Whether it's the chicken, chile, and corn soup with its Mexican flair or the comfort of the rice pudding, just about everyone will find something to love in this eclectic gathering. Recommended for all cookbook collections.-Deborah Lee, Mississippi State Univ. Libs., Starkville Copyright 2006 Reed Business Information.